White Ravioli Casserole (Lazy Lasagna)

Donya’s Tips for White Ravioli Casserole

Do not thaw the ravioli. Go straight from the freezer to the dish. The ravioli steam gently as the casserole bakes, which keeps every layer tender.

The egg in the ricotta is not optional. That egg is what holds the ricotta together as it bakes. Without it, the cheese melts into the sauce instead of setting into a creamy, sliceable layer.

Use smaller ravioli, not jumbo. Smaller ones fit close together, create even layers, and absorb the sauce better. Jumbo ravioli leave gaps and make it harder to get a clean slice.

Cover first, then uncover. Foil on for the first stretch so the ravioli cook through. Foil off for the last 15 to 20 minutes so the cheese turns golden and the edges get those caramelized bits everyone reaches for.

Let it rest before you cut it. Five minutes on the counter makes all the difference. Cut too soon, and the layers slide. Give it time to set, and you get a clean, beautiful slice every time.

Ingredients You’ll Need

• You’ll need frozen or store-bought cheese ravioli. I like to use smaller ones rather than jumbo ones to make them easier to slice. There is no need to boil them first.
• Ground Italian sausage adds so much flavor without adding spices to the dish. You can use either hot or mild sausage.
• This recipe uses three different cheeses: ricotta, parmesan, and mozzarella. If possible, always try to shred the parmesan and mozzarella yourself for better melting and more intense flavor.
• The sauce consists of an egg, jarred Alfredo sauce, chopped parsley, and black pepper (as desired).

How To Make White Ravioli Casserole

• Step 1. Brown the Italian sausage in a large skillet over medium-high heat, breaking it into crumbles until no pink remains. Drain and set aside.
• Step 2. Spread a thin layer of Alfredo sauce across the bottom of a 9×13 baking dish. Layer in half the frozen ravioli close together, top with half the sausage, then spoon the ricotta mixture evenly over the top.
• Step 3. Add a layer of Alfredo sauce, then repeat with the remaining ravioli, sausage, and the last of the Alfredo spread to the edges.
• Step 4. Top with parmesan and mozzarella, cover tightly with foil, and bake. Remove the foil for the last 15 to 20 minutes until the cheese is golden and the edges are bubbling. Rest five minutes before serving.

Make-Ahead and Freezer Meal

This casserole is one of the best things you can have waiting in your freezer. A little prep on the weekend means dinner is handled on the nights when you have nothing left to give.

Make Ahead. Assemble the full casserole through the cheese topping, cover tightly with foil, and refrigerate for up to two days before baking. Pull it from the fridge about 20 minutes before it goes in the oven.

Freeze It. Assemble the casserole but stop before adding the final cheese layer. Wrap the dish tightly in heavy duty foil and freeze for up to three months. When you are ready to bake, thaw overnight in the refrigerator. Add the cheese topping and bake as directed, adding extra time if needed.

Store Leftovers. Keep leftover casserole in an airtight container in the refrigerator for up to four days. Reheat individual portions in the oven at 350°F covered loosely with foil, or in the air fryer for a slightly crispier top.